지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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This study was carried out to determine the effect of dietary supplementation of quercetin and methoxylated quercetin extracted from onions on chicken thigh meat quality during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (CONTROL), CONTROL with antibiotics (AB), vitamin E 20 IU (VE20), vitamin E 200 IU (VE200), quercetin 20 ppm (QC20), quercetin 200 ppm (QC200), methoxylated quercetin 20 ppm (MQ20), and methoxylated quercetin 200 ppm (MQ200). After slaughtering the broilers, thighs were separated and analyzed the quality change of the meat during storage at 4℃ for 7 days. The meat quality factors such as pH, color, water holding capacity, and sensory characteristics of thigh meat were determined on the experiment day 0, 3, and 7. After slaughtering, the pH of AB, VE 20, QC 20, and MQ 200 showed no significant difference compare to that of CONTROL. However, VE 200 and QC 20 showed higher pH value than CONTROL on storage day 3. L* value of chicken thigh of MQ 20 was lower than CONTROL on storage day 0, however, no significant difference was found between CONTROL and treatments on storage day 3. Redness (a*) of chicken thigh in CONTROL was increased during storage. QC 20, QC 200, and MQ 200 significantly reduced the b* value of chicken thigh (p<0.05). Water holding capacity of VE 20 and MQ 200 was significantly higher than the CONTROL on the day 0. Also, QC 200 showed higher WHC compare to the CONTROL. In sensory evaluation, overall acceptability of chicken thigh in quercetin and methoxylated quercetin group showed no significant differences compare to that of CONTROL by storage day 3. These results suggested that the quercetin and methoxylated quercetin could be used as additives to enhance broiler thigh meat quality such as pH and WHC without adverse effect on color and sensory characteristics.
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ABSTRACT
서론
재료 및 방법
결과 및 고찰
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참고문헌 (31)
참고문헌 신청
1. [학술지(정기간행물)] - Boulianne M / 1995 / Biochemical and color characte ristics of skinless boneless pale chicken breast / Poultry Sci 74 : 1693 ~ 1698
2. [학술지(정기간행물)] - Deymer DI / 1979 / Compounds determining pH in dry sausage / Meat Sci 3 (3) : 161 ~ 167
3. [학술지(정기간행물)] - Dugan MER / 1999 / The effect of feeding conjugated linoleic acid on subsequent pork quality / Can J Ani Sci 79 : 45 ~ 52
4. [학술지(정기간행물)] - Elmasry G / 2011 / Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging / Food Res Int 44 : 2624 ~ 2633
5. [학술지(정기간행물)] - Govaris A / 2007 / The inhibitory potential of feed supplementation with rosemary and/or α±tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage / Food Sci Technol 40 : 331 ~ 337
2. [학술지(정기간행물)] - Deymer DI / 1979 / Compounds determining pH in dry sausage / Meat Sci 3 (3) : 161 ~ 167
3. [학술지(정기간행물)] - Dugan MER / 1999 / The effect of feeding conjugated linoleic acid on subsequent pork quality / Can J Ani Sci 79 : 45 ~ 52
4. [학술지(정기간행물)] - Elmasry G / 2011 / Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging / Food Res Int 44 : 2624 ~ 2633
5. [학술지(정기간행물)] - Govaris A / 2007 / The inhibitory potential of feed supplementation with rosemary and/or α±tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage / Food Sci Technol 40 : 331 ~ 337
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UCI(KEPA) : I410-ECN-0101-2013-527-001397638